Chocolate Avocado Bread {Paleo}

Perfectly moist, slightly sweet and loaded with healthy fat, this Chocolate Avocado Bread quickly comes together in your blender and is naturally gluten free, dairy-free, Paleo, veggie-loaded and has an easy nut-free option! You’ll be surprised how simple this delightful little treat is to make!

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I remember during my Weight Watchers days (a million and a half moons ago), my fellow WWers and myself used to called the 8 weeks between Halloween and New Years Day the “8 weeks of hell". A bit dramatic, yes, but an honestly tough season for someone who was trying to clean up their eating habits and relationship with food. I mean, let us really reflect on this.

During those 8 weeks, rich sugary foods are around every twist and turn. Baked goods that dazzle the tastebuds but serves up zero nutrients are at nearly every social gathering one is invited to. Candy plagues the in staff rooms. Donuts appear next coffee makers. And cookie exchanges are endless.

Yes, the 8 weeks between Halloween and New Years are full of foods that are delicious to eat, but offer up nothing good to our for bodies and simply leave us on a rollercoaster of sugar cravings and sugar crashes. So, maybe referring to those wonderful 8 weeks of celebration as “hell” isn’t entirely accurate, but you see where I am going when I say that it can be a real challenge to navigate…even for the most dedicated of healthy eaters.

And while I have traded in my Point-counting Weight Watchers days for an intuitive real food approach to eating, one thing that I learned from those years of facing my the 8 week between Halloween and New Years with the people at my WW meetings was to approach the holidays with a focus on moderation and some really good healthy treats by your side.

Which is exactly what I am serving up today.

A dessert that is so delicious, you can feel good about sharing it next to your Aunt Hilda’s famous French Silk pie. A dessert so easy that you can whip it up single handled while you sip your coffee and rock your bunny slippers on Thanksgiving morning. A dessert so healthy that you can even enjoy it for breakfast or a pre-feast snack. A dessert that even serves up some veggie goodness.

Folks, I bring you Chocolate Avocado Bread

Suggested Adaptations

Adjust sweetness to your personal preference! If your family is used to mellower treats, feel free to reduce the honey/maple syrup in this recipe to 1/4 cup. Or, replace some or all of the sweetener with monk fruit sweetener.

Use whatever base is your personal preference! This recipe is great with creamy almond butter, peanut butter, or sunflower seed butter or tahini for a nut free option. Just an quick FYI: Sometimes people with nut allergies are also allergic to sesame seeds (the base for tahini). If serving to an individual with a nut allergy, please check that they are also not allergic to sesame seeds before using that substitution.

Amp up the chocolate! If you want to make this an extra chocolatey treat, add some chocolate chips into the batter prior to baking AND on top!

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Chocolate Avocado Bread {Paleo}

Perfectly moist, slightly sweet and loaded with healthy fat, this Chocolate Avocado Bread quickly comes together in your blender and is naturally gluten free, dairy-free, Paleo, veggie-loaded and has a easy nut-free option! You’ll be surprised how simple this delightful little treat is to make for breakfast, snack or dessert.

instructions

Preheat your oven to 350F and line a loaf pan with parchment paper.

Combine all ingredients in your food processor or high-speed blender. Run until smooth. Scrape down the sides of the food processor if needed and run to ensure that all ingredients are incorporated. The batter will be very thick, so you may need to this a few times.

Pour into prepared pan

Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean and the top of the loaf is completely set.

Remove from oven and let cool for 30 minutes before enjoying.

Store leftovers in an air-tight container in fridge for up to 5 days (if it lasts that long, which it likely won’t)

NOTES:

Suggested Adaptations
Adjust sweetness to your personal preference! If your family is used to mellower treats, feel free to reduce the honey/maple syrup in this recipe to 1/4 cup. Or, replace some or all of the sweetener with monk fruit sweetener.
Use whatever base is your personal preference! This recipe is great with creamy almond butter, peanut butter, or sunflower seed butter or tahini for a nut free option. Just an quick FYI: Sometimes people with nut allergies are also allergic to sesame seeds (the base for tahini). If serving to an individual with a nut allergy, please check that they are also not allergic to sesame seeds before using that substitution.
Amp up the chocolate! If you want to make this an extra chocolatey treat, add some chocolate chips into the batter prior to baking AND on top!